Perfect Filet Mignon Recipe (Juicy And Tender!) -TBMW (2024)

Learn how to cook restaurant-quality filet mignon at home! Seared in a cast iron skillet and finished in the oven, this quick and easy recipe results in perfectly cooked and juicy steak every time.

Whether it’s cooked in the air fryer or sous vide, I’m always happy when a tender and juicy steak is served for dinner! But when I want a steakhouse-worthy dinner at home, I go all out with pan-seared filet mignon.

This filet mignon recipe teaches you how to sear this ultra-tender cut in a cast iron skillet before finishing it in the oven. It’s a go-to technique in steakhouses for good reason! I’ll teach you how to do it at home so you can enjoy the best filet mignon with a gorgeous golden crust and melt-in-your-mouth meat.

Why you’ll love this recipe

Whether you’re a beginner or a grillmaster, you can learn how to make foolproof filet mignon in a cast iron skillet. This easy method only takes about 20 minutes and yields such beautiful results that you’ll want to sear everything in cast iron, like chicken breasts and salmon!

• Restaurant-quality results. Like a cast iron or new york steak, searing the steak in a sizzling skillet with oil, butter, garlic, and fresh herbs gives you a crave-able caramelized surface and the juiciest meat.
• No marinade or sauce needed. As the steaks finish cooking in the oven, the pan drippings thicken into the perfect sauce to finish the steaks with before serving.
• The best way to prepare a premium cut of steak. Filet mignon is one of the more expensive cuts of steak and we don’t want to mess it up (like wagyu)! Thankfully, searing it on the stovetop before finishing it in the oven is easy, foolproof, and always leaves you with an impressive and perfectly cooked steak (or you could take it up a notch and wrap it in bacon!).
• Easy to customize. Like a ranch steak or flat iron steak, switch up the marinades or soak it in a flavorful sauce before cooking.

Ingredients needed

• Filet mignon. Select petite steaks that are firm, deep red in color, and have an even thickness.
• Salt and black pepper. To taste.
• Butter. To help develop a tasty crust on the surface.
• Oil. To prevent the steaks from sticking to the cast iron. Be sure to use oil with a high smoke point, such as canola, avocado, or vegetable oil.
• Garlic. To infuse the meat with a savory flavor.
• Rosemary and thyme. These fresh herbs meld beautifully with butter, elevating the flavor of the finished dish.

How to cook filet mignon

Pan-searing filet mignon on the stove before finishing it in the oven helps create a flavorful crust on the outside while locking in the meaty juices. You can also use this technique for other cuts of steak, like Denver and Tomahawk. Follow these step-by-step instructions to see how it’s done:

Step 1 – Prep the steaks

Pat the steaks dry, then season them with salt and pepper. Set them aside until they come down to room temperature.

Step 2 – Preheat the skillet

Add the oil, butter, rosemary, thyme, and crushed garlic to an oven-safe skillet over high heat.

Step 3 – Sear

When the butter is melted and the herbs are fragrant, carefully place the steaks in the hot skillet. Sear until a crust forms on both sides.

Step 4 – Bake

Transfer the skillet to the preheated oven and cook the steaks until they reach your preferred doneness.

Step 5 – Rest and serve

Let the steaks rest for a few minutes before plating them with some of the pan juices. Season with flaky salt, then enjoy!

What to serve with this dish

I like pairing this dish with simple side dishes, so the premium cut of steak is the star of the show. Here are a few classic steakhouse-style sides that pair perfectly:

• Side salad. Like a Jennifer Aniston, Caesar, or wedge salad.
• Potatoes. Mashed, baked, or sauteed.
• Sweet potatoes. Fries or baked.
• Roasted vegetables. Like brussels sprouts, broccoli, green beans, asparagus, and mushrooms.
• Sauteed vegetables. Like carrots, asparagus, and spinach.

Just before serving, top the filet mignon with demi-glace or compound butter to make the meal even more impressive. Or make this a surf and turf main course by pairing the steaks with shrimp, lobster tails, or crab cakes.

Storage instructions

To store: Refrigerate the leftovers in an airtight container for up to 3 days.

To freeze: Transfer the cooled leftovers to a ziplock bag and freeze for up to 6 months. Thaw in the fridge before reheating.

To reheat: Reheat the leftover filet mignon in a 275ºF/135ºC oven until the internal temperature reaches 130°F/54°C.

Recipe tips and tricks

• Bring the meat to room temperature. Take the steaks out of the fridge and leave them on the kitchen counter for 20 to 30 minutes before searing. Room temperature steaks always cook more evenly than cold steaks.
• Pat the steaks dry with a paper towel. Removing the excess moisture is key to achieving a nice, seared crust.
• Preheat the cast iron. You want the pan to be hot enough to sear the filets but not so hot that they burn on the surface.
• Let the steaks rest for at least 5 minutes after cooking. This gives the flavorful juices time to soak back into the meat, giving you tastier, more tender steaks.

Frequently asked questions

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